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Quick and easy vegetarian stroganoff



1 yellow onion, chopped

1 clove of garlic, finely chopped

Butter or coconut oil (to fry in)

1 tablespoon tomato pureé

1 tablespoon Dijon mustard

400 g crushed tomatoes

1 dl red lentils

1 dl water

1 dl cream or optional alternative

salt & pepper

For serving:

Black rice, sorghum or buckwheat


  1. Boil the rice.
  2. Heat butter or oil in a frying pan and add the onion and garlic.
  3. Add tomato purée and fry while stirring for a few minutes.
  4. Add mustard, crushed tomatoes, red lentils (do not forget to rinse them first), water and cream. Let everything simmer until the lentils are cooked through, about 10 minutes. Add water if necessary. Add salt and pepper.
  5. Serve the stroganoff with rice and a big salad.